New York. Distilled from local corn and using botanicals including citrus peels from locally grown fruit
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Rich and earthy at first, with mellow vanilla and orange wafting though and bringing sweetness. Plenty of drying pine notes in support, bolstered by a spicy kick of coriander seed.
infused with seaweed from the Newquay coast for three weeks. Garden herbs – fennel and dill. Touches of cardamon and pepper follow slowly,
It is called Beefeater 24 because the botanicals are steeped in the spirit for a full 24 hours. The result is a fragrant gin with good sweetness.
First made in 1820 by James Burroughs. It is still, to this day, made to the same recipe. This is a spiced, fruity gin.